Crockpot Mexican Shredded Chicken

A crockpot full of shredded chicken and taco toppings.

Crockpot Mexican Shredded Chicken is an easy dump-and-go slow cooker recipe made with juicy chicken thighs, black beans, and warm spices. One batch makes tacos, burrito bowls, nachos, and meal prep lunches all week.

Prep Time15

Cook Time5

Total Time5 15

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

2 pounds boneless skinless chicken thighs
2 10-ounce cans Rotel Fire Roasted Diced Tomatoes & Green Chilies, undrained
2 15-ounce cans black beans, rinsed and drained
4 teaspoons minced garlic
1 small jalapeño pepper finely diced
1½ Tablespoons hickory-flavored liquid smoke
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons dried oregano
1 teaspoon cayenne pepper or to taste
Salt and black pepper to taste
2 limes
¼ cup fresh cilantro chopped

Instructions

Place 2 pounds boneless skinless chicken thighs in the bottom of a 5- or 6-quart slow cooker.
Add the 2 10-ounce cans Rotel Fire Roasted Diced Tomatoes & Green Chilies, undrained2 15-ounce cans black beans, rinsed and drained, 4 teaspoons minced garlic, 1 small jalapeño pepper, 1½ Tablespoons hickory-flavored liquid smoke, 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 2 teaspoons dried oregano, and 1 teaspoon cayenne pepper. Season with Salt and black pepper.
Stir gently to combine, making sure the chicken is coated and mostly submerged in the liquid.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.
About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks.
Stir everything together so the chicken absorbs the flavorful cooking liquid. Cover and continue cooking for the remaining 30 minutes.
Squeeze the juice from 2 limes over the chicken and stir to combine.
Taste and adjust the seasoning with additional salt and pepper if desired.
Garnish with ¼ cup fresh cilantro before serving.

Farm Girl Tips

Why use chicken thighs? Chicken thighs stay juicy and tender during long cooking times, making them ideal for shredded chicken recipes. Chicken breasts can be substituted, but the texture may be slightly drier.

Serving Ideas: Use this Mexican shredded chicken in tacos, burrito bowls, taco salads, quesadillas, nachos, enchiladas, lettuce wraps, or meal prep bowls.

Farm Girl Tips:

Don't skip the fresh lime juice at the end. It brightens all the flavors and brings the dish together.
To shred chicken quickly, transfer it to a large bowl and use a hand mixer for 15-20 seconds.
This recipe freezes beautifully for future meals.

Freezer Meal Instructions: Add the chicken, tomatoes, black beans, garlic, jalapeño, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper to a gallon-size freezer bag. Remove excess air, label, and freeze flat.

To Cook From Frozen: Thaw overnight in the refrigerator and cook according to the recipe instructions above.

Nutrition